The Perfect Rice Recipe (Spanish Paella)

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There are so many incredible rice dishes out there, but this one takes the cake as the most extravagant and simultaneously one of the easiest.
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[@diegonavarro1868]

Yep. Technique wise, flawless. You achieved the socarrat, did NOT stir the rice, and obtained a dry, separated rice. Despite that, chorizo is a hard no, use rabbit or pork, or even chicken instead ( please Valencians, I am trying to be a bit flexible here). Also use white big beans, that are quite common in east Spain, and there is no need to overcrowd it with sea food. Please take it as a nice critique, I do not want to be annoying or else, just to give you a bit of insight into the Mediterranean cusine.

[@jasercervantes]

Paella is rabbit and chicken and escargot, Arroz al Forn is Pork

[@carlospastorsempere4433]

well, flawless... he put that thing into the oven... i mean... no flawless anymore...

[@Jaime0007]

@@carlospastorsempere4433 exacto, como que flawless? Lo de la paella en el horno no tiene justificación 😂😂😂

[@sabretoothedplatypus2795]

Yeah, wars have been fought before because of foreign chefs dicing with ye olde chorizo in paella! Also would overpower the seafood perhaps?

[@Chris-qc2kd]

To be fair, it is kind of hard to get rabbit here in the U.S, it’s not exactly common

[@IRLTheGreatZarquon]

Regular viewers: this looks good af Spanish viewers: C R U S A D E

[@miguelikoazo]

💀💀💀💀💀💀

[@josemestevensalegre7387]

Not all Spanish, only the ones from Valencia, the place where it was invented, and where this dish is considered a religion!

[@Bolaachax]

after finishing the video i thought this was a parody. but it turns out it isnt...

[@StanislavG.]

I've noticed this tendency to wage holly wars about the correctness of rice dishes. The comment section under any pilaf or risotto videos is like a WW1 battle field :)))

[@NikkLiberos]

A Valencian regular viewer is currently running in circles not knowing what to make of this. The technique is flawless, the ingredients and ratios a little touristy. I would eat that, but man, I will have a hard time dealing with this one.

[@ednaacevedo4490]

I’m Hispanic and LOVE me a good paella. It may not be traditional, but I’m OBSESSED with the peas, carrots, corn, and cilantro in the pan with some heavier seafood. From lobster, crabs, shrimp to scallops, mussels, oysters, and calamari. I’m THAT foodie.

[@charlottesometimes4]

My dad makes paella on very special occasions. He actually makes it over our fire pit in the backyard. It's the most authentic tasting homemade paella I've ever had!! It took him YEARS to perfect his recipe, totally worth it lol💛

[@Ysumguy]

Soooooo........ can yalls invite me over for Christmas or something? Lololol.

[@85ddrummer]

I’m not sure what flavours the fire would impart if it’s within a closed bottom pan

[@charlottesometimes4]

@@85ddrummer are you ok? Not sure why you felt the need to make this comment🥴

[@85ddrummer]

@@charlottesometimes4 well I just don’t see what benefits cooking it over a fire would do if there’s no direct radiant heat with the fire?

[@blueshoes5145]

@@charlottesometimes4they are just questioning the technique . It’s valid. It means they listened to your comment but couldn’t understand one part of it. Maybe you could explain ? I’d love to know too. I’m glad the recipe had finally been perfected.

[@lucasiborrabascon2099]

One thing that, as a Spaniard, I must say: Use shrimp heads in the stock and fry them up in olive oil before and mash the heads a little to release the juices. Makes such a difference in the final dish!

[@elanaklovis225]

It is pretty hard to find shrimps with heads in the US unfortunately unless you live near the coast or have a local farm.

[@jarrydstanley4568]

No sé hermano, creo que debería haber usado caldo como caldo y hubiera sido aún mejor.

[@vertharion694]

I was think the same, cheers mate!

[@anaraquelfortuna1454]

Portuguese ‘Homie’ here… must agree with the Spanish neighbors. Leave the shrimp heads for that STOCK!!!

[@bernardobento5943]

@@anaraquelfortuna1454 faz toda a diferença!

[@martinlaukkanen1652]

Josh: * puts chorizo in paella Spaniards: papa no kiss

[@toblerone1729]

Papa no beso

[@FMGA14]

@@toblerone1729 🤣🤣

[@artic0x]

Josh please pin this lol

[@charlesstone6362]

Aqui no hay beso, hay ostia :´D

[@ejcbubba27]

Jamie Oliver: finally a worthy opponent!

[@holly22972]

While I love seafood and seafood paella is great, I spent a couple months in Valencia and Valencian paella is by far one of the best things I’ve ever had. With rabbit, chicken, veggies and rice it’s much more simple than other kinds, but absolutely delicious. I still think about it sometimes

[@catherinenorth2031]

I’d honestly love to see a video about soups. The basics and some techniques that are helpful :)

[@mariogarciaperez7211]

as a valencian I have some problems with this, such as mixing meat and seafood but the socarrat is impecable and you used saffron broth which is great. Also bomba rice, that was a nice surprise. Great dish👍

[@MrBenfranz]

That was such heresy, mixing the meat and seafood.

[@MrBitterGirl]

El tio vol guerra i la tindrà

[@MrBenfranz]

Verdades!

[@nothere3982]

@@MrBitterGirl jajaja

[@javiervidaltellols3355]

Well, using the term "paella" as a kind of dish made with a base of rice with a big pan... Yes, it is. But man, that hurts me and all my ancestors to the bottom of our souls. Please, take a look at the traditional version, it has more than what meets the eye.

[@daniela6gv]

Spanish here. This is one of the best paella recipes i’ve seen made by an American. Couple things to point at: -We NEVER use chorizo. -We don’t usually mix seafood and chicken but you can do it anyway. -I'd have added more olive oil before putting the sofrito on the pan. Also, putting more olive oil at the end… we’re not here for it, haha. -Personally, that paella is lacking some veggies like flat green beans. -Lastly, you gotta put a little less rice in order to create a thin layer. You did a very good job with that Socarrat Josh. Congrats and keep the work up!

[@danielj3338]

@@brothir u spanish????

[@lovelineekene5990]

Wow... I can see the dish is Spanish origin?

[@javisuesucn6786]

Por fin un poco de sentido común.

[@afghfghfgha1631]

Soy Español y le pongo chorizo y jamon serrano Le da un sabor que te cagas Me la pela que no sea "tradicional", es buena idea y funciona La tradicional tambien me mola

[@JimIBobIJones]

You are being way too kind. Everything is wrong. Whatever this atrocity is, its not paella. Like you mentioned, you never mix "land and sea", you don't mix "land meats" (chicken, rabbit, pork, duck, snails etc.) with seafood - its either one or the other. You don't put sofrito in a paella, its not a ragu or soup. His order is completely wrong. You cook the protein (aside from maybe the prawns), then tomatoes and garlic, then your veg, paprika etc. Rice is final. You don't cook paella covered. You don't cook paella with stock, only water. The chorizo is just wrong.

[@elisabm3932]

Very good technique and beautiful socarrat. For any non-Spanish viewers, keep in mind that this is not a traditional recipe, if you want one that's more traditional, use cheaper seafood than lobster and PLEASE don't add chorizo. No faster way to anger an Spaniard than adding chorizo to your paella. With that in mind, I loved seeing Joshua try a Spanish recipe, and although the toppings were not the most purist, I bet it tasted amazing :)

[@sjorsbertrand]

A lot of people commenting on this saying that Spaniards do not use chorizo in a paella, but fail to explain why. Chorizo isn't used in paella, not because it tastes bad, quite the opposite, but it takes away all the other flavors. Paella usually consists of individual ingredients and not pre-prepared things like sausages with a lot of spices. The idea of a good paella is that the rice absorbs the taste of all the individual ingredients. As a matter of fact, most traditional paellas do not have many ingredients at all. I do not say this to criticize - as a matter of fact my first attempt at making "paella" also was with chorizo, but I quickly learned that that is not the way how to do it.

[@JorgeGomez-cb2vp]

Hey papa, spanish homie here. Although this may seem like it's no "proper" paella, it looks fucking delicious. Admitedly in Spain we never use chorizo in paella and fellow spaniards can get quite pissed off by that, but man, recipes are not set in stone. Just cause you use a single weird ingredient it doesn't make it any less of a paella. Thanks for the recipe and stay golden. Bravo!

[@KyleMeyer949]

I’m not Spanish or a chef but paella seems to be more about the techniques used to cook the rice and the spices used more so than the meats and vegetables used. Obviously there’s a super traditional recipe but like you said, recipes are made to have the chefs touch added, if it tastes good and the techniques are right then it’s a job well done.

[@TheAstroWizard]

@@KyleMeyer949 It generally is about the techniques and spices...but using chorizo is like the bigest no-no for any paella. If you use chicken or rabbit...not a big deal, but chorizo is kind of a sacrilege. But the use of bomba rice and that amazing socarrat...aaaalmost make it up for the chorizo!

[@legna1717]

@@KyleMeyer949 I agree with you, but I think that is the same as Japanese people with sushi. You can do a roll with creme cheese and fried it and call it sushi, it is correct but is not the traditional way. On the other hand, here in Spain, we have the meme that it doesn´t matter how “well” you do you paella, people from valencia is going to call it rice with things

[@pandamilkshake]

@@legna1717 And then you ask those Valencians...and they have no idea how to make a paella, only their grandmas know.

[@Alexlalpaca]

@@KyleMeyer949 Not really in this case, paella reffers to a very specific thing both in ingredients and technique. You know how many people say a grilled cheese can only be bread, butter and cheese or it becomes a melt? same here. There are other kinds of rice cooked in the same way from the same region but using different ingredients that are distinctly not paella.

[@spanishchuckspadina1981]

Adding chorizo into a paella is the equivalent to adding jam to asian fried rice. This remembers me the memes that went on when actually, Jamie Oliver cooked a paella adding chorizo. But awesome job there with the colour and the socarrat very difficult to achieve actually! Well done! An advice for future paellas Josh, place your saffron in a some aluminum foil, fold the foil and toast in a pan for 30 secs. By toasting a bit the safron, avoiding it to burn, the rice will reach another dimension

[@HBBMusic14]

@@T.TaylorIPM americans can make whatever rice recipe they want, but don't call it "spanish paella" because it isn't.

[@Eric73899]

@@HBBMusic14 people get way too dramatic over this kind of thing, chill out it’s still delicious and can be called whatever it wants.

[@HBBMusic14]

@@Eric73899 where are you from?

[@HBBMusic14]

@@T.TaylorIPM One lucky chef can be the first to do the American Paella 😄😄😄

[@Eric73899]

@@HBBMusic14 England bro

[@marciemina]

Families have been broken, friendships torn apart, all because someone didn't follow the paella rules (almost any family has its own). You already know spanish cuisine pretty well and how diverse it is, but you couldn't choose a more polemic one. It's true that chorizo is a hard no to almost anyone but I appreciate that you made clear that spanish chorizo is not mexican chorizo.

[@taniamachin766]

what's wrong with the chorizo?? O.o?

[@marciemina]

Nothing, it's delicious and I love it. It just doesn't go with the dish. For some people it's like having pasta with ketchup. Nevertheless, this is one of the best paella recreations I have seen from a foreigner. As I said, paella is one of the most polemic traditional spanish dishes there are (and also the most famous one, which makes it even more controversial).

[@LaughterCigar]

​@@taniamachin766 Nothing wrong, really. I'm sure it tastes great. The thing is Paella is a very traditional dish that is deeply tied to Valencian culture and identity. So much so that it's listed as a "Bien de Interés Cultural" (good of cultural interest) within the Spanish Historic Heritage, and therefore its denomination, origin, ingredients and elaboration process are protected to ensure its preservation and authenticity. That's why Spanish people would take issue with you using ingredients that are not part of the authentic Spanish recipe or preparing it in a way that is not traditional and still calling it a Paella. Much like Italians when people do the same with any of their culturally significant dishes. I mean, it's perfectly fine to experiment in the kitchen and do your own version of paella to your liking... just clarify that you're doing your own version and don't call it "authentic Valencia paella", "traditional Spanish paella" or things like that like many cooks on youtube and TV do, when it's not true.

[@taniamachin766]

@@LaughterCigar ooohh ok now i get it. Thanks 👍

[@pockit5107]

You do realize you're being melodramatic over a dish that was invented by Spanish peasants who combined whatever they had available with rice, right? There is no "paella rules". Anybody who thinks there's only one right way to make paella is literally missing the point of the dish.

[@Morclaw]

When I saw the chorizo I immediately started thinking what is the Spanish equivalent of haiya

[@josema2233]

Well, in Spain we would say that's not a paella but considering you're in USA it's a really good effort, congrats

[@studybytes5505]

So what is paella where you’re from?

[@jasercervantes]

Tomato paste? Lobster tail? Yeah this is not paella.

[@thegoodllama3788]

That's an arroz for sure but yeah, una paella is quite different. Ok why tomato paste. Why

[@artypyrec4186]

Thanks for grading on a curve

[@a.d.hunter905]

Arroz con cosas

[@carlesgarcia8892]

Maaan, those valencian are going to get MAD, it has been nice to meet you buddy

[@DanCThorpe]

One of my favourite things is showing my Spanish wife these recipes. She might smash my phone with this one though.

[@TheOnlyNikBond]

Super glad you included the safety warning for your fingies. I recently lopped off the tip of one of my thumbs with a mandolin (Hit an artery and got it cauterized) and spent an assload of money at the ER. For the love of jeebus please everyone wear protection.

[@thexoc7753]

Here in spain, paellas are a big controversy and people will complain about anything that isnt exactly how their grandmother made it, but yours looks pretty good as far as im concerned .

[@randomuser5237]

And those people also have never cooked a single meal in their life, forget about being in a professional kitchen.

[@lucasiborrabascon2099]

Just to clarify here: In Spain, there are paella-like dishes other than the true paella. The thing is, the true valencian paella is a denomination, so there is an actual right way to make it. Kinda like the italian ragou bolognese. That's not to say, tho, that we woouldn't deviate from it. We make the same dish in many other varieties in Spain too, the difference is that it is not called paella then, but "rice with". That way you can be as creative as you want. It's just that the word Paella is sacred. We Spaniards love rice with stuff, so paella-like dishes that use ingredients other than paella, its just somewhat of a crime to call it paella then. So what I am trying to say is that adding ingredients other than rabbit and chicken to a paella-like dish is a thing in Spain and it is also traditional, it is just called different. Although what is true is that our "rice with" dishes are more delicate then what you did. We use less protein and the sofrito sometimes is made for hours and then pureed (it's then called a salmorreta). The rice has to be the main character, and the other stuff shouldn't distract. Thats "rice with" philosophy.

[@franciscojavierfernandezlu9870]

Paella es el recipiente donde se hace, la otra sería paella valenciana .Me costó aceptarlo como valenciano pero es así

[@ndreshm]

Bien dicho capitán

[@MomentoIrae]

Ugh, not this again.

[@thefiremanscomin]

Interesting.

[@nerearm1537]

This is it. That’s why you have “arros del senyoret” ( rice of the sir), “arros a banda” (something line rice to the side?), “arroz con conejo” (rice with bunny), “arroz al horno” ( rice made with the oven)… they are “rice with things” but they are never paella. I personally like more rice with things that paella but calling paella what I wrote above is wrong. It’s normal to get it a bit twisted but the differentiation is not that hard when you know it :)

[@JustineCooksVegan]

How is that paella thumbnail defying the laws of gravity?! 🤯

[@chandakangwa1917]

Who's here after the Cucurella song?

[@Lure_01]

as a spaniard i've gotta say that a Valencian would be very angry at you, as a fellow cook i gotta say that looks amazing

[@AxxLAfriku]

Why'd you have to go and make things so complicated? I see the way you're acting like you're somebody else. Gets me frustrated. Just admit that you love the videos I make, my dear lu

[@mjkvl9193]

@@AxxLAfriku He said that a valencian would be angry,not him.But yeah I get mad when somebody says that I don't know how to cook because I didn't follow the recipe

[@Lure_01]

@@AxxLAfriku who tf are you?

[@loer1662]

As a Valencian , I can agree. To us mixing Meat with Sea food is like a sin lmao

[@carlospastorsempere4433]

I am, ffs, chorizo... CHORIZO? c'mon... i thougt josh was a wise man... Not that wise on this one...

[@muzska8924]

I'm spanish and the only thing i can say is that shit is about to get real in the coments

[@freerowarrior]

Se vienen los Valencianos!

[@joshbutt5777]

i was working in mallorca and told one of my co-workers that my mallorcan/spanish chef roommate made a really good paella and my one co-worker from valencia without skipping a beat flat out said it's not real paella hahahaha

[@luispos00]

Muzska sube video

[@palaceofwisdom9448]

That's the prettiest pan I've ever seen. Copper with a hammered finish can't be beat.

[@siomairice1127]

Here in the Philippines we have our own version of Paella, and we call it Valenciana. They use sticky rice, regular rice, chicken liver, chicken meat, green peas, bell peppers, some use raisins (yuck), and some add chorizo.

[@JorgedelasAlas]

Even this "Valenciana" has as much versions as there are households. A similar dish in Pampanga is called "Biringhe".

[@alexchenoll7186]

As an Andalusian with Valencian genes this hurts me a little bit... I dont really like the seafood/mixed "paella" that is usually more common in Andalucia (south of Spain), I'm more a typical (and real) Paella Valenciana (from Valencia, east of Spain) thats made with chicken, rabbit and vegetables (also snails if you like them). Also a few tips: we don´t realle use chorizo in ALL our meals as it seems to american/british people think, and the last touch of olive oil at the end isn't really a thing. Everything else was very well done. Also fun fact: "paella" is really the name of the pan, not the name of the dish, but we use it anyway hahhahahahaha.

[@vexedalgides3091]

Does it look delicious? Yes. Is it Paella? Yes, technically. Is it Spanish paella? No.

[@taniamachin766]

damn 🤣

[@markreeves1856]

Am i right to say. The spanish wouldn't except as got chorizo in it. Still looks nice.

[@smoll.miniatures]

Is it a paella? No, no it’s not

[@antoniomateo535]

Its not a paella

[@lev_rzld_]

Yeah, it is FrIEd RiCE

[@carmendeliagonzalez7496]

Looks delicious I’m going to make it ..thank you for sharing..😊

[@jencheny]

Joshua: Paella is variety Me: shaking in my boots fearing the Valencians

[@princeeriabie452]

I'm from Nigeria... I've watched most of Josh's content if not all... Yet I've just made his pancakes... 😂😂 I just enjoy watching him cook foods I can't have at this point...

[@mava10able]

I really want to see josh try to make some jollof rice and stew

[@rocklesson86]

@@mava10able me too. I just commented that this is similar to West Africa Jollof rice.

[@mrultima]

Is it because… That’s all there is?

[@princeeriabie452]

@@mrultima Lol... Nah... The different ingredients and equipment are expensive or hard to come by...

[@NikkLiberos]

As a huge fan, you'll get the papa's kiss for the socarrat, and technique-wise, this is outstanding, but my dude: Paella valenciana is chicken, rabbit, lima beans, tomato, paprika, saffron, rice, oil and salt (and optional escargots, red bell peppers, or even meatballs, depending on what part of the Valencia region you are from). And if you do an arròs a banda or seafood paella, you need a much bigger pan (or to serve the seafood as a side dish -that's "a banda"-) and a whole lot more rice to get a more traditional ratio. For us, you eat the rice and vegetables as your starter, and the protein is a second course.

[@Bloodstone_DC]

I came here to say this, but i knew in my heart it had already been said.

[@ndreshm]

finalment u que sap com es fa collons

[@danielarossi5437]

Serious question: it's sofrito a thing in paella? I've never used it when making paella.

[@Lunessi]

@@danielarossi5437 It's a thing, correct. Basically it's a sauté of grated tomato, where you stir-fry the meat (chicken and rabbit) and the green flat beans before you put the water for make the broth. It makes the broth richer and slightly red, so it helps with the final color of the rice too.

[@danielarossi5437]

@@Lunessi thanks, I was actually asking about the onion and bell pepper, because I put rabbit, habas, chauchas, pimenton, tomato, garlic, broth, zaffron, rice; and that's it. No onion and no bell pepper.

[@pablollibosch5987]

Valencian chef here! U did a great job, love the plating. Ofc theres room for improvement ( u might have overcoocked the rice, bomba rice shoudnt be coocked for longuer than 21 min total) and some valencians whoud say that u shoud never mix seafood and Chicken. But i disagree, as long as u dont call It valencian paella u can put whatever u like in there. Congrats!!

[@Sabrina-sx9fl]

for anyone interested; in a traditional valencian paella there is no soffrito. you don't mix seafood with other meat and no chorizo at all :) also you don't really use an oven, only stove

[@plasticbloodedbuilder7868]

I've seen enough paella videos on the internet to expect the Spanish inquisition

[@serpensviktorijewiczvonarm1011]

"You can't say this isn't a paella" Spanish people: Watch me.

[@johanfagerstromjarlenfors]

European people*

[@j.isasi_]

@@johanfagerstromjarlenfors Spanish people

[@johanfagerstromjarlenfors]

@@j.isasi_ Nowhere in Europe this would be considdered a paella so no. European people not only spanish people

I consider that a paella. Paella *literally* means pan and that's done in a pan achieving the same kind of texture as a paella valenciana so I would be that strict.

[@pandamilkshake]

@@johanfagerstromjarlenfors Yes it would. Tourists eat bad paellas in Spanish tourist traps constantly and say they're great.

[@indexeable]

Perfect! As spanish, I came to the comments to read if there is any feedback about this "paella" from spanish people. And yes, so everything is fine here. 😂

[@duke574]

Glad to see you treading to the world of Spanish cuisine Josh! Not quite paella but still lol. There are SEVERAL dishes in Spanish/Mexican cuisine that you never ever use a rice cooker for 😂

[@nathanlee3756]

Joshua: Omg its a 1 Pot meal Also Joshua: Uses 3 Pots...

[@esla1885]

My mom is Peruvian and whenever we make garlic rice we do a trick to make the bottom of the fluffy rice crunchy and we call it cocolon!

[@JustineCooksVegan]

Peruvian rice is so delicious!

[@esla1885]

@@JustineCooksVegan it is the cause of all the weight I've gained 😂

[@Ericson-vk6bx]

@@JustineCooksVegan the gastronomy of my country 🇵🇪 is varied and delicious more than the Mexican

[@Diego-br2cl]

I just got your cook book Joshua!! I’m 15 and I’ve been wanting to be a chef for years man and you’ve really made me more efficient in the kitchen man I really appreciate everything you do man and I’m not being fake man I really do love you and your content….💯💯🙏thanks brother…

[@darkionexar7538]

I can see the Spanish Inquisition going to your house right now Joshua. Run!

[@addriana6271]

I've seen a lot of non-spanish people trying to make paella and this is not the worst honestly. Your dish sure tastes great, but it's not going to taste like a spanish paella. I've never been to a spanish restaurant or household where they put chorizo or onion to the paella

[@laurapascual4667]

You haven't been to enough Spanish restaurants or households then!

[@went22]

@@laurapascual4667 I mean, I haven't either, in my 30 years living in Spain.

[@xoxu93]

So being a Valencian i can confirm that this while probably being delicious, is going to outrage the original creators of paella.... as we would say here this would be "rice with things". Traditional and the OG Valencian paella has only a couple ingredients: Bomba Rice, safron, sweet paprika, crushed tomato (way less than showed here), garlic, wide green beans, garrofó beans, chicken and rabbit. Also it is normally guarnished with rosmary, not parsley. Also a few key things are that this is usually done in one "pan" by frying the meat in the center of the paella, the moving to the outer side when done leaving space for the rest of ingridients, usually water is used instead of stock, and the key of an extra good paella lies in it being very thin, less than a finger width at least, thus the masive paella diches we have here. Anyway good luck with all the possible incomming hate! XD Love your vids anyway! But i doubt you will be getting a kiss for this one! :P P.S. Adding Chorizo is a sin in any book.... not forgivable XD

[@ikermorell1078]

Estas seguro de que lleva judias y habas? Yo la hago sin verduras cuando la hago de pollo

[@xoxu93]

@@ikermorell1078 Tan segur com que soc de la millor terreta del mon! XD pasate por mercadona y en la sección de congelados hay preparado para paella que lleva habas y judias

[@Imblu95]

@@xoxu93 no soy nada fan de las abas pero yo las paellas que he comido tenían garbanzos y estaban de pta madre.

[@ikermorell1078]

@@xoxu93 ostia no tio , preparados no XD Si se hace paella se hace todo

[@metkja]

Josh: you know what else fills your life with variety and flavor? Me: B-roll! Josh: Coffee. Me: oh

[@aristofanes4118]

Looks amazing! Doesnt matter if its not the exact recipe, here in Spain we cook paella in different ways!

[@albertobuj4021]

As a Valencian I gotta say that is NOT PAELLA. I mean, dont get me wrong Joshua, Im sure it will taste fantastic I have no doubt about that but... Chorizo? really? Here in Spain we have a joke about how foreign people always use Chorizo for paella but NO ONE here puts chorizo ​​in the paella. And it is not only about the chorizo, you got multiple things wrong. Adam Ragusea uploaded a video some days ago and he did the recipe spot on, thats if you want to try how real paella taste. However as I said im sure yours will taste great, but you can not call paella at that dish. Keep up the great content! And I have to say your socarrat looks amazing GJ!

[@JorgeGomez-cb2vp]

Sois PESADÍSIMOS con lo que es una true paella o no. Las recetas no están talladas en piedra. Si, es un meme lo de todo dios usando chorizo cuando en teoría no lleva. Pero acaso nosotros hacemos cada receta extrangera 100% exactamente igual que la original? Yo diría que no. Es un gran intento de hacer un plato tradicional español y en lo que son los procedimientos, lo ha clavado con el socarrat ahí de puta madre y todo. Dejad de ser tan cansinos con lo que es o no es paella, besis

[@laurapascual4667]

A lot of Spaniards put chorizo in paella and it does taste much better. Who cares about the real Valencian paella! Most "rice with things" dishes are way tastier anyway.

[@albertobuj4021]

@@laurapascual4667 As I said I am not talking flavorwise. The thing is about calling paella things that are not. Its like calling Pizza at a Focaccia, maybe it taste better, but it is not a pizza.

[@albertobuj4021]

@@JorgeGomez-cb2vp No se que comentario has debido de leer, el mío te aseguro que no. Yo creo que tenias un discursito montado en tu cabeza y has ido a buscar el primero que has encontrado para soltarlo. Yo creo que he sido bastante respetuoso con el incluso he dicho en varias ocasiones que seguro que esta bueno y justo lo mismo que tu he comentado que el socarrat le ha salido de puta madre... Así que no se de que leches me hablas. El cansino creo que eres tu que vienes a buscar bulla cuando estábamos aquí todos de buenas. Un saludo y tomate una tilita amigo.

I think we (valencians) tend to be too strict with the traditional recipes. I wouldn't mind a chorizo based paella but if you are going to use premium ingredients (like lobster), better don't mask them (with paprika). Change the seafood and seafood stock with chicken and chicken stock and that'd amazing!

[@supraguy4694]

Yeah there are too many people being dicks about how he did this

[@loufancelli1330]

The crust is the key! I've been making paella for a few years and it took a few attempts before I mastered the crust. One thing that you do differently from the recipe I received (from a local Spanish restaurant) is the soffrito. Their recipe calls for making the soffrito separately ahead of time, so I generally make a large batch of it the day before then use it over time. I will give your method a try and see how that turns out.

[@nadinejanho]

I made it your way tonight, and it was so good. I can understand that some people may feel it is not as authentic as they would like it to be, however nowadays, we have great fusion food and many varients on classic dishes and as long as it tastes good, I am happy to try it! I liked the chorizo twist 😉 and for me the best part was the olive oil and lemon at the end. It added lots of flavour.

[@megasproy]

As a Spaniard I must say paella doesn't involve in any of the ways chorizo, it just doesn't

[@randomuser5237]

He was a professional chef, so if he's adding something you can bet that can only make it delicious. Also, he's not making this dish for Spanish people but primarily his American audience and what he thinks will appeal to their palette. Judging from this comment section you Spaniards really need to open your minds. It's okay for other cultures to take your traditional recipes and experiment on them, that's how new dishes are created.

[@joker-ze2tm]

@@randomuser5237 haha yup I hate these comments so much hurr durr he added that kinda meat my granny added something else 👶👶👶

[@garagespot461]

Correct, he's a hack. And in no way a professional chef. His technique is a joke

[@lukasbook7796]

@@randomuser5237 Then don't call it paella. If I were to add tomato to a carbonara it would no longer be a carbonara...

[@randomuser5237]

@@lukasbook7796 Yes, anyone can call whatever they want. Spanish don't have monopoly over the word. If you're that worried then patent it. Good luck.

[@ester_mr]

No kiss this time, Papa. That's rice... with seafood and chicken, not paella. The "Socarrat" is great 👌👌 I love all your recipes 🖤, kisses from Valencia

[@Gregg9125]

Leaned about this in Spanish class today I swear phones listen to you I was talking to my friend about how good it looks next thing I know this is on my recommended

[@Allieflower]

I’m gonna attempt to make this for my husbands birthday this weekend, wish me luck! 😀

[@ejkoul5594]

josh i just need everyone here to know that your chocolate babka made the best french toast of all time. i made a half batch without the chocolate and it was amazing. thank you man! ive been watching your videos for a long time and that was one of your best

[@amissguided]

Goddamit Joshua, I had expectations about this, being you, but once again i’m disappointed by people disrespecting paella by putting lobster and chorizo.

[@WOWTODAZ]

But maybe it tastes delicious

[@zackaryromero3889]

Shut up

[@pornopartyoli2]

Joshua Weissman is the Bob Ross of cooking.

[@ryansorrell781]

my Dad and me love your videos so much

[@markzhao6230]

Hey! Joshua and Adam Ragusea both releasing a Paella video in the same week! I actually like both styles equally. One is fancy and probably for a special occasion and the other one is a practical week night dinner.

[@EarlMerGerdsGarage]

I was thinking the same thing.

[@I.amthatrealJuan]

You just took the words out of me by being first.

[@Ewansarmy]

Joshua has regularly released videos doing the same dishes after Adam, Ethan Chlebowski, and Brain Lagerstrom. Some examples are: Ethan's french dip 3 weeks ago and then Josh did one 1 week ago, Brian did chicken tortilla soup 2 month ago and then Josh did it 1 month ago, and then obviously as you pointed out Paella. Can't tell if it's purely coincidence or there are genuine trends of what meals are 'in'.

[@kevinst665]

@@Ewansarmy He's trying to pull off a "But better" series for KZbin chefs lmao

[@Ewansarmy]

@@kevinst665 Lmaooooo

[@maxrandom5331]

I have live in Valencia for sometime, and the reality is that paellas by tradition only have 10 ingredients:Chicken, rabbit, tomatoes, Flat green beans, lima beans, saffron, salt, water, rice and olive oil. But in my opinion paella rice, or pan/skillet rice is more of a technique for making rice in a pan. Sure it will be ''rice with things'', but if is rice and is cooked in a pan, without stirring, by the very definition of the dish, is paella.

[@kiliang96]

I like to call them arroz en paella or arroz seco haha just to not get into a fight with valencians, that are nice people, but can be a bit intense with rice 😂

[@NikkLiberos]

@@kiliang96 we ready...

[@carlospastorsempere4433]

dont confuse the utensil "paellera" (the big pan where you cook a paella, gazpacho, arroz negro, arroz a banda, and such.) nor the tecnique of "arroz seco" used in the making of a paella and other many recepies, with the term "paella" which is an actual recepie, a dish.

[@azucarychocolate2392]

@@carlospastorsempere4433 Los valencianos le llaman paella a la paellera, no paellera. Así que cualquier cosa que cocines dentro del chisme podría ser técnicamente una paella xDDD

[@camil6294]

@@carlospastorsempere4433 "paella" means "pan" in Valencian, so it is both the instrument and the dish.

[@EmilyRose900]

I live in Washington, and lobster is expensive here. I substituted the Lobster with with 12 big, thick, and beautiful dungeoness crab legs in half shell, meat down. It was phenomenal!! This has to be one of my favorite new dishes now. ❤ Thank you so much for this recipe and video! Your a legend Joshy ❤

[@yourgod010101]

Is this the ultimate cooking channel? There are so damn many cooking channels..

[@ashleydelaosa4422]

Josh-“its a one pot meal!” Also Josh- *uses 2 pots* LOL looks amazing

[@clashwithkeen]

He used 3. One for chicken, one for stock, then the final pan. lol

[@mikel2976]

7:16 Full of everything the ocean has to offer? *Chorizo joined the chat*

[@nerdland1315]

First of all it looks delicious and I’m definitely going to try to make this recipe, that being said there’s nothing wrong with saying I’m gonna make paella my style, The only problem is that he should not say that it’s a Spanish paella but other than that I definitely want some.👍❤️

[@minx9554]

THIS DUDE HAS THE ONLY RECIPES I TRUST ANYMORE. HALF THIS CRAP ON THE INTERNET IS BS OR SLOPPY. JOSH DOES IT RIGHT. 👏EVERY 👏TIME 👏

[@aleksejkrpan]

Hide your loved ones, I hear the thundering noise of a billion Valencian fingers typing

[@mariabarrufet]

Hay pocas cosas en este mundo que unan mas a los valencianos que una paella mal hecha

[@pandamilkshake]

A los Españoles*. Aquí criticamos mucho entre comunidades autónomas pero como un Yankee venga a cagarla...nos unimos 😂

[@MrVausta]

finally ! THE BAY LEAF ! Boris aproved !

[@Sevendusk]

When you've watched too many videos that you find yourself trying to time it right to use your booming voice and go: BEEEEE-ROOOOOOOLL

[@guillemllopis5273]

Sincerely one of the best paella recipe from america I have ever seen. Im from Sapin, Valencia, and obiously we dont put some things in the paella like you do, but i understand not only that you dont have the same ingredients on america that we have here, but also that the culture of paella here and there are very different. Even in valencia its different in each province so i cant blame him from putting chorizo in the paella. Also i think the concept about paella is very fragile because there is no definition of paella. Paella is whatever you cook in that recipient, and this is why, all the people think that the only conceivable way of doing it is his way. Thats my opinion in this "paella" topic, hope that i explained myself well. Overall nice Paella!

[@DaveDVideoMaker]

Here are the two biggest mistakes you made. 1. You used chorizo. Not allowed. 2. You mixed meat and shellfish here. Not allowed.

[@randomuser5237]

"Not allowed" by who? Piss off man.

[@joker-ze2tm]

@@randomuser5237 watch out he da paella police, he's gonna put josh behind bars

[@garagespot461]

@@randomuser5237 by the people who invented it d u m d u m

[@garagespot461]

@@joker-ze2tm someone should. He's a hack

[@DaveDVideoMaker]

@@randomuser5237 These ingredients aren’t used in the original paella recept.

[@willy92wins]

Have to admit that as a spaniard i expected worse but it actually was on point.Great vid. Missed seeing your preparation of alioli sauce, which is usually served alongside the paella

[@cookitupwchris4781]

Before a delicious dinner, start your day with a healthy Bagel Breakfast:

[@davidlawrence4351]

I didn't know that Joshua had this much of a Spanish demo in his KZbin community lol

[@nidohime6233]

Anything that is called paella meets the scrutiny of every spaniard in the World, is in our culinary blood.

[@camil6294]

@Stephen Carr I must confess I have looked for paella recipes on KZbin and ended up writing heated comments because, why can't they at least try to get close to the original T.T Also I managed to find some few good ones, thankfully

[@jonasbrulke4531]

I would like to see some traditional German food in the Future.

[@maxkrauss9029]

Would be fire!

[@MrBenfranz]

Yes, I wanna see a proper Sauerbraten prepared.

[@portchanel]

@@MrBenfranz is it like czech goulash?

[@MrBenfranz]

@@portchanel No. A Sauerbraten is a Beef Roast, that's been marinated in a ginger snap and raisin powered brown sauce for 7 days. Usually it's a Shoulder of Beef, sometimes it's what they call a 'French Roast'. It's then slow roasted in the oven, while the marinade is thickened into a gravy. Usually served with Spaetzl, or tiny potato dumplings, and purple cabbage slaw.

[@jonasbrulke4531]

Jo come down thats a cooking channel and not a Politic debate. And i think good german food is delicious

[@vicsandSTR]

I'm Spanish but not Valencian, and I never cook paella the Valencian way, so i think I'll try this paella, it looks delicious.

[@baloneyandfunk5234]

I swear my next business meeting I'm going to open with "Let's Do This....Shall We???"

[@rodrigocasimiro3426]

You should try making a “francesinha”. It’s an incredible portuguese meat sandwich.

[@educesar77]

Just replied this on another comment. Francesinha is kinda underrated outside Portugal, it deserves more love. Abraços do Brasil

[@educesar77]

Also: forgot about Bolinhos/Pastéis de Bacalhau. Americans love deep fried stuff, they will probably enjoy them too.

[@blondie9909]

Siim!! Adorava ver isso e tripas a porto

[@Rihanna8K]

Tantos pratos portugueses que ele podia fazer!

[@holaholafelipito]

To me francesinha looks disgusting

[@aliciacastillerogomez6178]

I love how the whole world think that we use chorizo in everything when the reality is that chorizo isn't such a common ingredient, lol

[@MrBenfranz]

Thinking about it, the only time my Abuelo ever ate chorizo, was when he got a good loaf of crusty bread and a beer to go with it. Good point.

[@aliciacastillerogomez6178]

@@MrBenfranz True, it's more to eat with bread or crackers or so. There are some stews that have chorizo as an ingredient, but a few of them only.

[@FernZepeda]

I need this in my life ASAP

[@SusieQSydney]

Joshua man, that is the best Paella online I have seen. You are totally deserving of your titular of King of Good Taste and well deserved TITLE of "Uncle Joshua" (but for those who don't know what I am talking about this is Uncle Roger's knighthood to him a KZbin Malaysian food critic & comic.) Yummo! This Spanish dish has risen from humble beginnings from peasant dish to luxury dinner centre piece and international favourite!

[@Claire-f]

Josh finding a loophole to the “one pan meal” by using a bunch of extra pots 😂 I don’t know if I should be offended or impressed

[@garagespot461]

Offended, he's a hack

[@Vincinate]

@@garagespot461 Seething

[@dandoyon2033]

Be positive about this wonderful pan meal. It has many versions and ingredients. Don't be NEGATIVE, No!

[@Jaime0007]

The fixiation that americans and british people have with chorizo being in paella is so freaking weird Edit: omfg he put lobster on there too Edit 2: he put it in the oven... is this video satire?

[@lukeytac]

Chicken and chorizo paella is superior

[@adriangomez5007]

Jaime, la ha metido en el horno, ¡¡¡en el p... horno!!!

[@begevt]

@@lukeytac is this a thing... cause I don't eat seafood lol

[@carlospastorsempere4433]

and wrong AF

[@Jaime0007]

@@adriangomez5007 parece un vídeo parodia, parece que ha pillado todos los tópicos posibles de como no hacer una paella 😂😂😂

[@lynnegeddes7532]

🏴󠁧󠁢󠁳󠁣󠁴󠁿❤️🏴󠁧󠁢󠁳󠁣󠁴󠁿 fine line between a good paella and a rice with things in it 🏴󠁧󠁢󠁳󠁣󠁴󠁿❤️🏴󠁧󠁢󠁳󠁣󠁴󠁿

[@junamtiaroiu098]

been waiting for forever for this video

[@gwind0lyn]

Spanish pal here. Chorizo is a big no no and the olive oil at the end threw me off but everything else you fucking nailed it. Best paella made by an american that i've ever seen.

[@johnree6106]

Well rabbit is hard to get here

[@gwind0lyn]

@@johnree6106 It was more than enough meat with the chicken. In fact you can make it without meat at all. The thing with the chorizo is that it has so much spice it may cover other flavours, especially using THAT much chorizo. Again, I think none can say that is not a real authentic paella, just but with chorizo and extra olive oil at the end.

[@johnree6106]

@@gwind0lyn It is probably true that it didn't need it, but I think the true version was probably throwing what you have in, not a official chefs version but a family cooking. It looks delicious but as I can't shell fish I will never know. But it is great pointing out that it doesn't follow a true version I do appreciate the knowledge

[@gwind0lyn]

@@johnree6106 There's no "true version". There are many ingredients that you can choose from according to tradition, so there are many "true versions". I'm sure many paellas made in Spain have had chorizo in them, but those are non-conventional paellas. You won't find chorizo in any high quality (or not so high quality) paella at any restaurant in Spain, that's what I'm saying. Again, I personally think Joshua's is a great paella, I just wouldn't call it the original or the perfect paella, but it's pretty darn close.

[@randomuser5237]

@@gwind0lyn Do you have some kind of internationally defined standard what constitutes a "Spanish Paella"? If not, then all of this snobbery is pointless. I mean, Spanish stole this dish from the Arabs anyway (and made it worse). Even now people in middle-east (and Afghanistan, Uzbekistan etc.) still make rice that blows any European rice dish including Paella into water. But you don't see any of them getting offended when someone else is trying to make their dish. Stop pretending this is anything special. It's not even the best rice dish in Valencia.

[@benjaminwilkin2960]

Josh: "you can't say that this isn't paella!" Spaniards: 😐😑🤨😒👿

[@grexii2]

Ñ

[@benjaminwilkin2960]

@@grexii2 i dont wanna

[@angelmissaellizarragagarci105]

Ñ

[@joeydelacruz536]

YEHEY!!! THANK YOU SO MUCH FOR DOING THIS!!!!

[@lovelineekene5990]

Wow... lots of seafood... I love that!

[@mariasanchezgran9502]

I'm Spanish, from the area were paella originated from and it's mostly cooked, and that thing has nothing to do with "Paella". I've been following this channel for a while, and this makes me distrust many recipes you have previously made. Not even the ingridients were right. This is the kind of "paella" that "guiris" are served for 5 times the cost when on vacation, because they don't know any better. But you should.

[@StanislavG.]

First law of cooking traditional food - Never ever trust a recipe from a cooking channel :)

[@supraguy4694]

Lot of other people commenting that they are from Spain and saying he did a good job. Any region that claims to have a lock on a dish and that others can't do any variations tend to dip in quality themselves. So really it just seems like you're just kind of being a pretentious ass about this.

[@CruelusRex]

Least orthodox valencian.

[@princesasass2126]

As a Spanish subscriber I’m suuuuper proud that you are making this. In my household we don’t put bay leave in the stock because we use home made chicken stock instead and we don’t use saffron either. Chorizo is a BIG NO and you make sofrito I normally put more olive oil. The paprika and bay leave doesn’t seem right we use orange colorant

[@Alexlalpaca]

De dónde eres?

[@SuperSurroca]

Quien coño le pone colorante a la paella?

[@Alexlalpaca]

@@SuperSurroca el azafrán es caro. De hecho más que el oro por peso.

[@citizenoftheworldsz9]

orange colorant, sad life

[@SuperSurroca]

@@Alexlalpaca si pero antes que ponerle colorante ponle pimenton que algo de sabor le dara el color no es lo que la hace una paella

[@julchni3189]

My friend who lives in a different country and I made this while in a Voicely chat it was so good and just generally a wholesome process. Thank you for the recipe and a reason to connect!!

[@zempt7954]

Perfect Paella. I miss Nutella in the sofrito or pebbles instead of rice, but it's good.

[@masicoler]

I would never understand why english speakers add a Y in Paella and say Payella, other than that as a fellow cook this looks amazing like a very well cooked rice, maybe too many ingredients for my personal liking and definetely not even close to the real thing but worth trying for sure and very well cooked similar to how a real paella valenciana would be cooked nice socarrat as well. Personally I dont really like mixing meat and shellfish either, my fellow spaniards are probably gonna have problems with you calling this "Spanish Paella" but no harm done you never claimed it to be the traditional version this is your take and a pretty nice one at that.

[@artypyrec4186]

Ae in English

[@masicoler]

@@artypyrec4186 what do you mean?

[@artypyrec4186]

@@masicoler the AE in English create the a*ye sound. Since that is what English speakers are use too that is the way we pronounce it.

[@gkaimakas]

Whenever Josh uses garlic, I wonder if American garlic is potent enough. 5 cloves of Greek garlic would overwhelm everything else in the dish.

[@Alexlalpaca]

garlic is a controversial ingredient in paella, my grandma adds it (just to infuse the oil, then it's removed) but many would tell you it doesn't belong.

[@aireeuh]

that's just how a lot of Americans like to cook. :( everyone else in my family loves putting tons of garlic into their cooking and they think I'm a big baby because I ask them to use less. it doesn't taste good after a certain point.

[@Imblu95]

Ive seen many paellas with basicly the whole garlic sack thing? ( Dont know how to name It ) but It tasted amazing im from Alicante.

[@Alexlalpaca]

@@Imblu95 Garlic head

[@nerdy1701]

I personally don't think you can have too much garlic!

[@jamesstanley11]

One pan dish , I'm so happy I could cry 🥲

[@petalpasqual470]

Mmmm. I got your cook book for xmas..have been making my shopping list and valentine's day..I'm going to cook up!! Love your effort energy and encouraging to do attitude!!!